Jane's Onion Tart

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This recipe inspired a long-time allium loather to love onions!

Ingredients

Your favorite plain pastry for one single 10-inch pie crust
6 medium yellow or white onions, sliced in thin rounds
1 tablespoon butter or canola oil
1 egg white
3 whole eggs
1 cup whipping cream
1 cup whole milk
1 tablespoon flour
3 ounces smoked bacon (optional)
Salt, pepper, nutmeg to taste


Directions

Roll out pastry to fit a standard quiche tin or pie pan and put in refrigerator to keep cool. Gently cook the onions in oil or butter in a large skillet, until pale and golden - about 25 minutes, stirring constantly. Season with salt, pepper and a dusting of nutmeg. Stir in flour and cook for five minutes. Set aside.

Heat oven to 400F. Using a pastry brush, paint the pastry with egg white. Whisk together milk, cream, eggs, and a pinch of salt and pepper. Stir onions into milk mixture. Pour into the shell. Scatter bacon cubes on top, if you are using them.

Bake until pastry and top are golden, about 40 minutes. Serve immediately with your favorite green salad and a California Syrah. Serves 4 to 6.

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